Spinach is not only nutritious but also very versatile. It can be eaten raw or cooked, in savoury dishes or in smoothies. Here are some easy ideas to make your spinach more exciting.
White Fish and Spinach Pie
- 500g prepared puff pastry or shortcrust
- 1½kg fresh lampuki (or any other white fish)
- Flour, for coating
- 2 onions, sliced
- A handful cooked peas
- 2 tomatoes, peeled and chopped
- 1 small cauliflower or broccoli, parboiled
- 1kg fresh spinach, cleaned and cooked or 500g frozen spinach cooked and drained
- 2 carrots, peeled and boiled till tender
- 2 tbsp tomato puree (kunserva)
- 2 tbsp capers
- 2 tbsp sultanas
- 6 black olives, pitted and chopped
- 1 tbsp parsley
- 1 tbsp mint
- 1 tbsp basil
- 1 lemon, zest only
- 1 tsp mixed spice
- Olive oil
- Salt and pepper
- Cut the fish into portions, discarding heads and tails.
- Dip in seasoned flour. Heat oil, and shallow fry until they are cooked through.
- Allow the fish to cool enough to be able to handle it. Remove all the skin and bones carefully and cut up into bite-sized pieces. Set aside.
- Fry the sliced onions in olive oil until they become soft and transparent then add the peeled chopped tomatoes, cook for 1 min after which add the cooked chopped cauliflower, the cooked chopped carrots, cooked chopped spinach and the peas. Add a small amount of water and simmer until all the vegetables are tender.
- Add all the lemon zest, olives, herbs, spice, tomato puree, sultanas, and capers.
- Season and allow to simmer another 5 mins. Remove from heat and allow to cool.
- Roll out the pastry and line a shallow round, square or rectangular oven dish remembering to keep one third of the pastry for the top of the pie.
- Take half of the vegetable mixture and spread out on top of the pastry base, then place the fried lampuki pieces evenly over all the vegetables, and finish off by spreading the remaining vegetables as a top layer over the fish.
- Roll out the remaining pastry and place over the top sealing the edges well.
- Prick all over the pastry lid with a fork.
- Bake in a hot oven 200°C for 15 mins, then lower the heat to moderate 180°C and cook further until the pastry is golden brown.
- Allow the pie to settle for 10 mins and serve it warm.
Spinach and Citrus Smoothie
- 2 large handfuls spinach
- ½ lemon, peeled
- 1 orange, peeled
- 1 banana
- 1 thumb-sized piece of ginger, peeled
- 1 tsp chia seeds
- 1 tsp honey (optional)
- Coconut water
- Place all of the ingredients into a blender and blend until smooth.
- If you prefer juice to smoothies, pass through a fine sieve or a piece of muslin cloth.
Smoked Ġbejna and Pear Salad
- 6 dried gbejniet
- Handful baby spinach
- 1 beef tomato
- 1 pear
- Handful pistachios, roasted
- Handful basil
- Olive oil
- Salt and pepper
- Place the pine cones in foil and set them on fire.
- Place the cheese to one side of the dish.
- Place the burning pine cones onto the other side of the dish.
- Cover with two pieces of foil and seal. The fire will go out but the pine cones will keep smoking, imparting flavour to the cheese.
- Allow to smoke for approx. 10 mins
- To make the salad place the spinach at the bottom of the dish.
- Chop the tomato and the pear and place in the dish.
- Cut the smoked cheese into strips and place on top.
- Add the basil and pistachios.
- Season with salt and pepper and add a lug of olive oil.
- Serve with Maltese bread.
© 2017 – VIDA Magazine